Egg White Omlette

by Laura Donnelly — February 22, 2007

Individual omelettes are worth the effort for a small bunch. Leave out the yolks and you'll lower the cholesterol and the calories. Roast a variety of vegetables ahead of time and set aside so people can customize their omelettes. Try diced fennel, red onions, and zucchini. Adding fresh herbs like basil, chives, or tarragon will bump up the flavor too.

3 egg whites, well seasoned with salt and white pepper
1/4 cup diced sweet red pepper
1/4 cup diced tomato
1/2 cup sliced mushrooms
1 Tablespoon chopped scallions
1 Tablespoon chopped parsley

1. Whisk egg whites in bowl until they are frothy.

2. In an omelette or saute pan, saute red peppers, tomato, mushrooms and scallions. Cook until tender, about 5-10 minutes.

3. Pour egg whites over vegetables. As it starts to set, gently flip over and cook till done. Garnish with chopped parsley.